17
Submitted by Sharlene~W
"WW-friendly adaptation of the delicious recipe posted by *Pamela* (Recipe #123104). Changed ingredients to reflect lower fat variations like changing chicken pieces to boneless chicken breast and changing/reducing butter to olive oil as well as reducing amount of meat per serving in order to be ww friendly. (5 ww points)"
photo by Sharlene~W 
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
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ingredients
- 1⁄8 cup olive oil
- 1⁄4 cup mustard
- 1⁄2 cup honey
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs boneless skinless chicken breasts
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directions
- Combine all ingredients, except chicken, in a small sauce pan.
- Heat over medium heat until smooth and slightly warmed.
- Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.
- Bake uncovered for 30 minutes at 375°F (Cook for less time if you are using chicken breast tenders).
- Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.
- To freeze: Prepare sauce ingredients in a small zip-top bag. Put chicken breasts in a larger zip-top freezer bag. Put both bags together into another bag with cooking directions inside as well. Label and freeze for up to 4 months. To serve: thaw overnight in refrigerator. Drain chicken and proceed with step 2 above.
Questions & Replies
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Reviews
-
This was good and I will make it again. I did double the curry spice and am glad I did as it may have been a bit bland for our tastes otherwise. I also used about half the onion powder and then added fresh onions which went lovely with the sauce. In the future I will add fresh garlic as well as I always try to use fresh instead of powders. I served this with recipe #73708 and recipe #196658 and it was a tasty meal. My boyfriend loved this dinner (which I made for Easter Sunday). Thanks for posting!
cyaos
-
Fabulous. I didn't have onion powder so I used some jarred garlic. Doubled the sauce recipe using 3/4 c honey and 1 tsp curry powder. I didn't read my directions well and dumped all the sauce over the tenders before putting the oven and it turned out perfectly. DH suggested using the sauce on wings. Yummmmm.....
Mariah
-
We really enjoyed this for dinner last night. I only have one complaint: I should have doubled the sauce - it was so, so yummy! I will make this dish often. I also like that the dish is light.
MarthaRN
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Cooking instructions were spot on, had to give the largest breast an extra two minutes. Like many others, I also doubled the curry powder but still the honey was overpowering. The consistency of the sauce was excellent but it was very sweet for my taste. If I were to make it again I would try to find something to replace some of the honey, or add some more spices to combat that.
Bru66
-
I really liked this. The sauce is delicious, and the chicken came out and moist and perfect. I also did double the curry powder, and am glad I did as the spices were just right. Thanks for sharing!
rpgaymer
see 12 more reviews
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
- 366 Followers
- 551 Recipes
- 12 Tweaks
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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